Yesterday I shared with you that Kate is going to teach us how to cook delicious meals from scratch without that dinnertime rush. Today we are sharing her first recipe, Tortilla-crusted Chicken with Fajita Vegetables & Mexican Black Beans.
I’ll report back soon on her blog, Cooking During Stolen Moments on how I did in preparing it and what my family thought.
But without further adieu, check it out and imagine your family enjoying it… (as you enjoy a stress-free preparation!)
Tortilla Crusted Chicken with Fajita Veggies
- 1 green pepper
- 1 onion
- 2 cloves garlic
- 2 green onions
- 1 tomato
- 2 1/2 c. tortilla chips
- 1 – 2 lb. boneless, skinless chicken breasts
- 1 T. + 2 t. blackening or taco seasoning, divided
- 3 T. butter
- 1 T. olive oil
about 10 minutes Slice pepper and onion. Place in a bowl or plastic baggie and refrigerate. Mince garlic and slice green onions into one inch pieces. Place in a separate bowl or plastic baggie and refrigerate. Slice the tomato and refrigerate.
about 5 minutes Place tortilla chips in a plastic bag and finely crush with a rolling pin.
about 10 minutes Place chicken breasts in a plastic bag or between pieces of waxed paper. Pound thin with a rolling pin or meat mallet. Sprinkle both sides with 1 T. blackening or taco seasoning. Refrigerate until baking.
2 minutes + 15 minutes baking time Melt butter. Firmly press crushed tortilla chips onto both sides of the chicken. Place tortilla-crusted chicken on a baking sheet and drizzle melted butter on top. Bake at 350 degrees for about 15 minutes, until fully cooked. Meanwhile, heat the olive oil in a skillet. Add the sliced onions and green peppers and cook over low heat for 5 minutes. Add the garlic, green onions and remaining 2 t. blackening or taco seasoning. Continue cooking another 2 minutes. Add the sliced tomato, toss to combine and cook just until heated through. Serve with the baked chicken.
Mexican Black Beans
- 1/2 red bell pepper
- 1/4 c. cilantro
- 1 can black beans
- 1/2 c. frozen corn
- 1/2 c. beef or chicken stock/broth
- 1 1/2 t. cumin
- 1/2 t. garlic powder
- Salt, to taste
about 5 minutes Dice red bell pepper; refrigerate until using. Dice cilantro; refrigerate until using.
+ 5 minutes cooking time Rinse and drain black beans. Combine all ingredients in a skillet. Bring to a boil and simmer until thickened, about 5 minutes.
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